Directions:
- In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine. Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature. To Bring It: The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Pack them separately and fold them in just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1158.13 Kcal (4849 kJ) | ||
| Calories from fat | 504.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.1g | 86% | |
|---|---|---|---|
| Sodium | 344.88mg | 14% | |
| Potassium | 3261.12mg | 69% | |
| Total Carbs | 149.46g | 50% | |
| Sugars | 104.85g | 419% | |
| Dietary Fiber | 26.13g | 105% | |
| Protein | 13.29g | 27% | |
| Vitamin C | 676.7mg | 1128% | |
| Iron | 12.8mg | 71% | |
| Calcium | 623.6mg | 62% | |
| Amount Per 100 g | |||
| Calories | 72.89 Kcal (305 kJ) | ||
| Calories from fat | 31.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 86% | |
|---|---|---|---|
| Sodium | 21.7mg | 14% | |
| Potassium | 205.24mg | 69% | |
| Total Carbs | 9.41g | 50% | |
| Sugars | 6.6g | 419% | |
| Dietary Fiber | 1.64g | 105% | |
| Protein | 0.84g | 27% | |
| Vitamin C | 42.6mg | 1128% | |
| Iron | 0.8mg | 71% | |
| Calcium | 39.2mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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